Roasted Cauliflower Soup

Roasted Cauliflower Soup
Roasted Cauliflower Soup
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  1. 2 heads of organic cauliflower, cut into florets
  2. 3 large garlic cloves, minced
  3. 2 shallots, minced
  4. 3 cups of vegetable stock
  5. 1 bay leaf
  6. 1 teaspoon of dried thyme
  7. 11/2 cups of full fat coconut milk
  8. 1 tablespoon of grape seed oil
  9. Sea salt and black pepper to taste
  10. Fresh parsley for garnishing
  1. Preheat oven to 425 degrees.
  2. In a large bowl combine the cauliflower, garlic, shallots, and grape seed oil.
  3. Spread the cauliflower mixture on a roasting pan and roast for 30 minutes.
  4. Transfer the cauliflower to a large saucepan and add the vegetable broth.
  5. Add the thyme and the bay leaf and bring to a boil over medium–high heat.
  6. Cover the saucepan and lower the heat to simmer for 30 minutes.
  7. Remove the bay leaf.
  8. Puree the soup using an immersion blender or blender.
  9. Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper. Garnish with parsley.
Risa Groux Nutrition